Grilled Pork Chop Ingredients  4 pork chops (about 1/2-inch thick)  Neely's Seasoning, recipe follows  Neely's BBQ

Sauce, recipe follows Directions Apply Neely's Seasoning to each pork chop. Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours. Place pork chops on grill and cook until internal temperature is 160 degrees F. Reapply BBQ sauce to pork chops prior to serving. Neely's Seasoning:  1 cup paprika  3 1/2 tablespoons sugar  1/2 teaspoon onion powder Mix all ingredients together in a small bowl. Neely's BBQ Sauce:  2 cups ketchup  1 cup water  6 tablespoons brown sugar  5 tablespoons white sugar  1 1/2 teaspoons freshly ground black pepper  1 1/2 teaspoons onion powder  1 1/2 teaspoons dry mustard powder  1 1/2 teaspoons paprika  1/2 lemon, juiced  1 teaspoon Worcestershire sauce  1/2 cup apple cider vinegar  1 teaspoon light corn syrup Combine all of the sauce ingredients in a large saucepan or Dutch oven. Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking. Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
Beef Taco Ingredients  3/4 cup peanut oil  12 (6-inch) yellow corn tortillas  Kosher, for seasoning, plus 1 teaspoon for beef  1 medium onion, chopped  16 ounces ground sirloin  2 cloves garlic, minced  1 recipe Taco Potion #19, recipe follows  2/3 cup low-sodium beef broth  6 ounces panela cheese, crumbled  12 pickled jalapeno slices  1 cup shredded iceberg lettuce, optional  1 large tomato, seeded and chopped, optional  1/2 cup fresh cilantro leaves, optional  Special equipment: heavy duty aluminum foil Directions Make a taco mold by folding a 5-foot long piece of heavy-duty aluminum foil into a block that is approximately 8 inches long, 4 inches high and 2 inches deep, forming a shape to mold the taco. Set aside. Heat the oven to 250 degrees F. Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature. Shape 1 tortilla around the aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and put the bottom of the tortilla into the hot oil and fry for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell to a cooling rack set over a newspaper lined half sheet pan and cool for 30 seconds before removing the mold. Sprinkle the hot tortillas with kosher salt, to taste. Repeat frying procedure with the remaining tortillas. Keep the taco shells warm in the heated oven while preparing the filling. Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes. Assemble each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately. Taco Potion #19:  2 tablespoons chili powder  1 tablespoon ground cumin  2 teaspoons cornstarch  2 teaspoons kosher salt  1 1/2 teaspoons hot smoked paprika  1 teaspoon ground coriander  1/2 teaspoon cayenne pepper Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. Yield: 1/4 cup plus 2 tablespoons

add 2-3 tablespoons of caramel or 2 tablespoons of chocolate. fried. Special Beef Kaldereta. you can add more flavors in this such as cinnamon. can give your cappuccino a fresh and smooth flavor. If you prefer strong coffee. without a machine. I have already posted kaldereta recipe. Vanilla extract is another choice. Easy Iced Cappuccino Enough of hot drinks. It is even simpler than the basic cappuccino. or a dash of chocolate. ground peppercorns 2 medium size onion. cut into 1” square 2 pcs. or even hazelnut. vanilla. just add 3 tablespoons of this mixture to 6 ounces of boiling water. and store it in an airtight jar. with a coffee grinder. The strength of the coffee and the sweetness can vary as per your choice.  Pour the milk in a blender and blend till it develops a thick layer of froth. Voila! Again. when you have a casual gathering of friends over at your apartment. just before pouring in the frothy mixture. and nutmeg. developing a flavor for your favorite coffee beans. Ingredients: 1 kilo beef spareribs 1/2 cup chicken liver. Ingredients  1 cup Coffee Granules  1 cup Sugar  ¾ cup Powdered Chocolate Drink Mix  4 cups Powdered Milk  ½ jar Flavored Creamer Preparation  Mix together all ingredients in a large bowl. You can also use a whisk for this purpose. even this drink can be varied with additions of chocolate. It's time for a chilled cappuccino recipe to find its way into your kitchen.) oz Cold Milk  3 tbsp Warm Water Preparation  First. If you want to add a delicious twist to your cappuccino. or a jar that can be sealed. The same goes for the sugar.  Pour the drink into the glass. To my overseas readers who cannot find those kaldereta mixes and those that wanted to cook kaldereta from the scratch here is how I cooked it. caramel. is quick and easy to prepare. sliced crosswise 1 small can button mushroom 1/2 cup grated cheddar cheese 1/2 tsp. prepare a tall glass filled to the brim with ice cubes. But all those recipe uses commercial kaldereta mixes. Pour in the frothy milk and sugar mixture. massed in to paste 2 medium size red bell pepper. Ingredients  1½ cup Strongly Brewed Coffee  1 cup Skimmed Milk  1 tsp Sugar Preparation  Put the sugar in the milk and thoroughly heat it in the microwave oven. add in all the ingredients and shake thoroughly. can help you create your own favorite brand of cappuccino. As goes for the above mentioned recipes. or garnish the drink with some chocolate. This could be the perfect drink to warm up to. Instant Cappuccino Recipe This homemade instant cappuccino recipe is actually a cappuccino mix.  In a shaker. I know that everyone does not have the time to experiment. Ingredients  2 tsp Instant Coffee  1 tsp Sugar or a Low Calorie Sweetener  6 (fl.Cappucino How to Make a Cappuccino The beauty of attempting a cappuccino recipe at home is the ability to experiment with your drink. Now. that you can add to milk and sip away. However. and a few variations here and there. I have to include it on my celebration dish list for this holiday season for the reason that it is one of the most numbers of queries at this time. and all you want is a basic cappuccino to keep you going.  Add in a pinch of cinnamon for a spicy flavor. or both together. chopped 1/4 cup vinegar 1 cup green olives 1 cup tomato sauce 1/2 tsp hot sauce . chopped 1/2 head garlic. like a dollop of caramel. Click here to see all. as all you have to do is make the mix once and store it. Use a whisk or a milk frother to give it the real frothy appearance.  Brew the coffee till it is strong. cardamom. whole sweet pickle. Basic Cappuccino Recipe This cappuccino recipe. Kaldereta is the most popular celebration dish. You have 2 cappuccinos ready to go! Freshly ground coffee. and fill only ¾ of your cup with coffee. you may add some more coffee to the drink.  When you desire a cappuccino.

Open beer can and take several gulps (make them big gulps so that the can is half full). Transfer the bird-on-a-can to your grill and place in the center of the grate. ground peppercorns and bay leaf simmer for 1 to 1/2 hours or until meat are tender and just enough sauce remains. with the grill cover on.3 bay leaf salt Cooking procedure: Marinate beef meat with vinegar. Place beer can on a solid surface. Rub chicken lightly with oil then rub inside and out with salt. green olive and cook for 2-3 minutes or until sauce thickens. no coals or burners on directly under the bird). mushroom. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes. soy sauce. add meat and sauté for another 2-3 minutes. indirect heat (i. hot sauce. Remove from grill and let rest for 10 minutes before carving. Add 8-10 cups of water. Drain marinade and stir fry meat until color changes to light brown.  Fry the potatoes before adding to the casserole. Cook the chicken over medium-high. tomato sauce.e.occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips:  Pressure cook the beef with the beef stock for faster cooking time. sauté garlic and onion. Add more water as necessary. keep aside. peeled and quartered 5 medium potatoes. plunk the bird cavity over the beer can. In a saucepan. onions. carrot. and pat dry with paper towels. pepper and dry rub. Add bell pepper. balancing the bird on its 2 legs and the can like a tripod. cheddar cheese and season with salt and cook for another 2-3 minute. bay leaves and beef stock. a dash of salt and pepper for 5-10 minutes. Add tomato sauce and stir cook for 3-5 minutes. Add liver paste. sliced in 1/2" sections 2 red bell pepper. Grabbing a chicken leg in each hand. . Rinse chicken inside and out. combine the beef (with the fat). Beer can chicken Ingredients       Directions 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard.  Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor. serve hot. quartered (optional: fried) 1 medium sized carrot. Beef Mechado Recipe Estimated cooking time: 1 hour Mechado Ingredients:                   1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions. sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole. and bell pepper Let simmer until potatoes and carrots are cooked . Set aside. or until the thigh juice runs clear when stabbed with a sharp knife. for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh.

dad. Well. or anodized aluminum . and roasting birds). Cover. brown sugar. Stir for 2 minutes." Done. 7. cut into 1-1/2” long  1 cup coconut milk or evaporated milk (Cooking Conversion Chart) Cooking Procedures : 1. thyme) or a teaspoon each of the dried herbs. Meanwhile. patis (fish sauce)  3 tbsp. cut into big squares  1 green bell pepper. salt and pepper. quartered  1 tbsp. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled). Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. "tell your website readers that your dad says this is a good one. quartered and fried  1 lb. Cover and bring to a boil. But here in Canada. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking. sliced 1/4 cup chopped mixed fresh herbs (parsley. cut into serving pieces  3 cloves garlic. chef Stephen Stryjewski come from German and Polish stock and they know their pork. curry powder  salt and pepper  1 cup water  1 red bell pepper. cut into pieces 2 cups buttermilk 1 large onion. They said that when they start eating this chicken curry. Add water. This recipe for braised pork belly is from chef Donald Link of Cochon Restaurant in New Orleans. Pan fry potatoes. stainless steel. well flavored. herbs. 6. they feel a little burning sensation in their mouth and wow really spicy delicious. 2. always have a pan lid close by. add celery. 3 Place chicken pieces in bag with flour and shake until thoroughly coated.) 2 Drain in colander. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper      6 frozen skinless. again until golden brown. crunchy . Add milk and stir occasionally. and cook 3 to 4 hours on High or 6 to 8 hours on Low. 5. Set aside. Italian salad dressing. heat 2 cups oil in a large. Pour over the chicken. He and his partner. Add chicken to hot pan and fry on 1 side for 12-15 minutes. but not so high as it burns the chicken. my mother has had good results from soaking chicken in plain yogurt instead of buttermilk. heavybottomed skillet (cast iron.just what one wants in fried chicken. Ingredients 2 cups grapeseed oil.something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce 1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce Directions 1. Be careful to keep the oil hot enough to fry the chicken.Buttermilk Fried Chicken Recently at dinner my father instructed me. Yield: Serves 4. Pour in patis and season with curry powder. 4 Use tongs to remove chicken from pan. and cayenne pepper. leaving some herbs on chicken. bell peppers and fried potatoes. mix the barbecue sauce. 4. fry chicken pieces and brown a little. cut into big squares  3 celery stalks. minced  1 large onion. Add garlic and onion.perfectly tender. Simmer for 3 minutes or until half done. Place chicken in a slow cooker. chicken. the Filipino chicken curry is still the best. or other high smoke-point oil such as canola oil. Ingredients :  2-3 tbsp. . many countries had their own version of chicken curry but for me. paprika. Remember when working with hot oil. This chicken was good . and then use tongs to turn the pieces over and fry for another 10-12 minutes. Sauté for a few minutes until soft. I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. peeled. oil  3 potatoes. tarragon. 2. or peanut oil Method 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions. and Worcestershire sauce. until golden brown. mix flour with seasonings. Serve hot. (Regarding the use of buttermilk. Remove from heat. In a bowl. La. 3. In a large paper or plastic (sturdy) bag. Chicken Barbecue Ingredients             1 (3 pound) fryer (see Wikipedia on the difference between broilers. Lower the heat. fryers. In the same pan. Add more salt and pepper to taste.

tails. cut into thin strips 1/3 cup (80ml) soy sauce 1 tbs white wine vinegar 2 shallots (spring onions). Meanwhile. seeded and diced . peeled and diced 1/2 cup red pepper. Place the fish on a large plate and pour the Asian-style dressing over top. Pork belly. but when handled properly. about 2 to 3 cups fish meat 1/2 cup red onion. Heat up the barbecue and throw on the shrimp. to garnish Steamed rice. Turkish recipes and Spanish recipes. paprika. Pat fish fillets dry on paper towel. finely chopped  1/2 tsp of sea salt  A pinch of freshly ground black pepper Preparation: 1. to serve Preheat the oven to 220°C. garlic.Eastern European cooks are frugal. Thai recipes. not wasting one ounce of the animals they slaughter -. sliced diagonally. Set aside. salt and pepper. It's a fatty piece of meat. cut into wafer. Make 2 slashes in the thickest part of the fish flesh. Add the olive oil to a small mixing bowl with the lemon juice. Shell the shrimp. Ingredients (serves 2)  2 whole fish. innards and more all find a place in the culinary repertoire. Clean and scale the fish (see above). soy. Cook over low heat until the ginger and chilli have started to soften. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. 2. egg. place the ginger. feet. 3. Turn and cook for another minute. Dip fillets in batter mix and place in hot oil for several minutes until done. Start with our French recipes. and sugar. 30 minutes Total Time: 3 hours. and sprinkle with the sesame seeds. is now treated like royalty in trendy restaurants around the world. Pan fry the fish fillets by putting 1" to 1 1/2" of oil in a skillet. Turn fillets halfway through cooking. peeled. milk 1 tsp. Batter coats 1 1/2 to 2 pounds of fillets. sugar Mix together pancake flour. 2. Asian-style oven-baked fish This aromatic baked fish makes a delicious dinner for two. chilli. wow! Makes 4 servings Braised Pork Belly Prep Time: 30 minutes Cook Time: 3 hours. shells intact  1/2 cup of good quality extra virgin olive oil  1/2 lemon. minced  2 sweet basil leaves. Sisig na bangus Ingredients 1 large bangus (milkfish). Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork). 60 minutes Ingredients:         Dry Rub Marinade: 1 tablespoon kosher salt 1 tablespoon ground fennel seed 1 tablespoon ground allspice 1 tablespoon ground black pepper Pork 1 1/2 pounds pork belly in one rectangular piece. Method 1. once considered scrap meat and relegated to the soup or cabbage pot. juiced  4 cloves of garlic. at least 60 percent lean Braising Liquid: BATTER FRIED FISH 1 c. Brush the flesh with remaining oil. paprika 2-3 tbsp. Cook one side for 1 minute. basil.thin strips 1 red chilli. vinegar and 2 tablespoons of water in a pan. season with salt and pepper. Garnish with shallots and serve with rice. milk. about 450g each (we used tailor)         2 tbs vegetable or sunflower oil 1 tbs sesame seeds 2cm piece ginger. Mix quickly to emulsify to the mixture. 3. Take a trip around the globe with our range of international recipe collections. and dip in the garlic basil oil. being careful not to burn your fingers. Can be thickened with pancake flour or thinned with milk according to taste. pancake flour 1 egg 3/4 c.heads.   Barbecued Prawns Ingredients:  1 kg of large shrimp. seeds removed.

Cook until done.20 mins .perfect for figure watchers Cuisine Type Meal Type Product Other Asian. then drop the green peppers. Heinz Distilled White Vinegar. Season with salt. Filipino Fish and Other Seafood Lea & Perrins Worcestershire Sauce Preparation Time 5 . cover and simmer. Toss with lemon juice. Season with salt and pepper.1 hr ( or overnight marination) Cooking Time Serves Ingredients 4 pcs 1⁄2 cup 1⁄4 cup bangus (daing style) Heinz Distilled White Vinegar Lea & Perrins Worcestershire Sauce 10 mins 4 11⁄2 Tbsp HP Sauce 4 Tbsp 1 Tbsp 1⁄2 tsp Salsa: 4 pcs. marinated and grilled to perfection . Filipino Crabs with Jackfruit in Coconut Milk Recipe Serves/Makes: 4 Ingredients:  15 small crabs (talangka) Salt to taste How to cook Filipino Crabs with Jackfruit in Coconut Milk:          5 long green peppers (siling haba) 2 cloves garlic 2 cups jackfruit (nangka). Bring to a boil. discarding bones. Appetizers Lea & Perrins Worcestershire Sauce. onions and peppers. Note: The Filipino Crabs with Jackfruit in Coconut Milk recipe easy to prepare and so good! This recipe for Filipino Crabs with Jackfruit in Coconut Milk serves/makes: 4 Bangus ala Pobre ( Milk Fish in Garlic Sauce) Filipino's favorite milk fish. 3. HP Sauce.1/2 cup green pepper. heat oil. Lea & Perrins Worcestershire Sauce. Heinz Distilled White Vinegar Preparation Time 10 mins . Place fish. fry marinated fish (one at a time) in a hot oil over medium heat. Slide in fish and fry until crisp and golden brown. diced minced garlic salt pepper oil for frying 1 Tbsp Lea & Perrins Worcestershire Sauce 1⁄8 tsp salt pinch pepper Procedure 1. add coconut milk and jackfruit. When talangka is turning red. Filipino Fish and Other Seafood. garlic. salt and pepper in a plastic bag. flake fish to small pieces. marinated and pan fried usually served with vinaigrette and garlic rice.10 mins Cooking Time 10 . HP Sauce. then add the talangka. In a frying pan. seeded and diced juice from 2 lemons (about 2 to 3 tbsps) 2 to 3 thai peppers. minced frying oil salt and pepper to taste Procedure In a pan. Remove from pan and drain excess oil on paper towels. head and tail. 2. tomatoes. diced 1 pc onion. Charcoal Broiled Tuna Fish Fresh Tuna cuts. combine fish meat. In a bowl. When cool to touch. Cuisine Type Meal Type Product Other Asian. Salt to taste. mix all ingredients until well blended. Tie the ends and let stand for at least 1 hour. Serve with salsa and rice. To make the salsa. cleaned and cut in cubes 1 can coconut milk (gata) Brown the garlic.

Saute the onions in the olive oil 2. Mix together salt. Makes 5 servings Sauteed Mung Beans Munggo (mung beans) can be found in any Asian Store. Cover and remove from heat. It’s one of the staples in most Asian country. Remove from fire and serve with the marinade as sauce. grated 1/4 cup soy sauce . Cook pork until it turns slightly brown. paprika. In a pan. 3. I see to it that I have a variety of Filipino food in our table every week. and stir 4. minced  1 onion. Add ampalaya leaves or substitute. patis (fish sauce)  salt to taste  1 cup ampalaya leaves or substitute spinach or watercress (Cooking Conversion Chart) Cooking Procedures : 1. Season with patis and salt to taste. pepper and garlic powder and stir 6. broil the fish until done on both sides. Lumpia Shanghai Ingredients:      1 pound ground pork 1 pound ground beef 1 medium onion. pepper. chopped  2 tomatoes. pork. add the spinach. Guisado (sautéed) as what we Filipino are calling mostly of our food because of the way we cook it. sliced  2 cloves garlic. Set aside. finely chopped 1 carrot. Boil mung beans in water until soft and easily mashed. toyo and sili (optional). Olive Oil 1 cup chopped onion 4 oz. And I'm thankful that they still do! Ingredients :  1 cup munggo (mung beans)  3 cups water  1 tbsp. salt. 2.5 cup grated chedder cheese Directions 1. Marinate the fish with this mixture for a few minutes. 5. My desire is to let my children continue to like and love to eat filipino food like we do back home. stir in cheese until melted. 4. Sauté for a few seconds until tomatoes wilted. Chinese sausage.Serves Ingredients 300 g 1-2 tuna parts such as head. Spinach Delight Ingredients 1 tbsp. 5. basting with the marinade all over while cooking. Add garlic. Lea & Perrins Worcestershire Sauce. Over hot charcoal. Pour in water or broth and add boiled mung beans. It is in a way of not to be homesick even with our food. chopped  2 pcs. heat oil. tails. Wash and clean fish with salt. turning both sides from time to time. Bring to boil and let it simmer until thick. cubed (optional)  2 cups water or broth  1 tbsp. add nutmeg. add the ground turkey and brown w/ the onion. 4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes. In our household. pour the mushroom soup over the top 5. vegetable oil  1/2 lb. Serve hot. Rinse and set aside. 7. 3.) lean ground turkey 1 pkg. 2. onions and tomatoes. belly or center cut or slice into portions salt 1⁄4 cup calamansi juice 2 Tbsps Lea & Perrins Worcestershire Sauce dashes of pepper dashes of paprika 2 Tbsps toyo sili labuyo dashes of sesame oil (optional) Procedure 1. 3. frozen spinach (thawed) 1 can cream of mushroom soup 1 tsp nutmeg 1 pinch salt 1 pinch pepper 1 tsp garlic powder . ( 1 pkg. 6.

(or in an electric deep fryer). Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Turn over when juices pool on upper surface and meat appears to be cooked half-way through. Let rest for at least 10 minutes or up to 2 hours. Knead the meat in the bowl if you must. turning once. black pepper. onion. ground beef.  Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Now repeat using the rest of the wrappers.1 1/2 quarts oil for frying Lumpia Shanghai Instructions:      2 1/2 teaspoons black pepper 1 1/2 tablespoons garlic powder 2 tablespoons salt 1 (16 ounce) package spring roll wrappers  In a Large bowl. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. French fries Ingredients  4 large russet or kinnebec potatoes. and salt until all ingredients are evenly distributed. In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer. stirring frequently. After 2 minutes grilling on a side. 1 In deep bowl mix all marinade ingredients.  Take the bottom and top edges of the wrapper and fold them towards the center. 3. peeled and cut into 1/4 by 1/4-inch thick batons  2 quarts peanut oil  Salt and pepper Directions Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. minced  6 pork loin chops. Lemon Cream Chicken Ingredients          1/2 cup plus 1 tablespoon all-purpose flour. 2 Marinate at least 2 hours. 3/4" or thinner. until golden brown and puffed. I suggest getting down and dirty and use your hands. about 6 to 8 minutes. Moisten the last edge of the wrapper to seal. carefully remove fries from the oil and set aside to drain on paper towels.  Gradually blend in the soy sauce . Fry for about 3 or 4 minutes. Transfer the blanched potatoes to the hot oil and fry again. We like sweet and sour sauce. When ready to serve the French fries. soy sauce with lemon. divided 1/2 teaspoon salt 1/2 teaspoon pepper 6 boneless skinless chicken breast halves (4 ounces each) 1/4 cup butter. Make sure the filling is no thicker than your thumb. Fry 3 or 4 lumpia at a time. to the hot oil. Refrigerate at least 30 minutes and up to 2 days. Grilled Porkchops Ingredients: Servings: 6 Units: US | Metric  1/2 cup water  1/3 cup light soy sauce  1/4 cup vegetable oil  3 tablespoons lemon pepper seasoning  2 garlic cloves. Cooking time for second side is shorter by 1-2 minutes. and the wrapper is golden brown. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan. until potatoes are soft and limp and begin to turn a blond color. garlic powder. thicker than 3/4" 6-7 minutes maximum per side. a handful at a time. 2. sliced Directions . or the wrapper will cook faster than the meat. and fold them towards the center. combine ground pork. Cover with water by 1-inch and cover with ice. cubed 1 cup chicken broth 1 cup heavy whipping cream. Increase the heat to medium-high and add fries. reheat the oil to 350 degrees F. Serve immediately. as fries will bubble up when they are added. and have hubby or the kids help you out.  Lay out a few wrappers at a time on a flat surface. and carrot. rotate chops 45 degrees for even cooking. Lumpia are cooked through when they float. Transfer to paper lined platter and sprinkle with salt and pepper. heat oil over medium-low heat until the thermometer registers 325 degrees F. divided 3 tablespoons lemon juice 1/2 pound fresh mushrooms. DO NOT OVER_GRILL. Take the left and right sides. Fry.  Cut in half. stirring occasionally. and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure to completely mix everything. about 1 minute. 5-6 minutes maximum per side. chops will become tough. or serve as is with dipping sauce. to taste. or banana ketchup. fat removed Directions: 1. Using a skimmer or a slotted spoon.

for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream. Return chicken to skillet and heat through. Yield: 6 servings. combine 1/2 cup flour. a few pieces at a time. Add broth to the drippings. stir into skillet. Combine remaining flour and cream until smooth. Remove chicken.    In a large resealable plastic bag. Bring to a boil over medium heat. Simmer. Bring to a boil. add the chicken. uncovered. lemon juice and mushrooms. Cook over medium-low heat for 5 minutes. cover and keep warm. stir to loosen browned bits from pan. In a large skillet. Seal bag and shake to coat. cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. . salt and pepper. cook and stir for 2 minutes or until thickened.

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